One chef, a small rented London kitchen, a jumble of pots and pans and a desire to cook great food for other people were the humble beginnings of Ginger’s Kitchen early in 2009.
Living a time-deficient life shouldn’t mean enduring poor quality ready-meals and David Cook went about trying to change this by making distinctive chef-prepared meals for a few select London delicatessens. The food was cooked with great care using well-sourced ingredients, looked inviting and tasted as good as it looked.
Demand was swift. A bigger kitchen was moved into and another chef joined Dave to help with the work load. The range of meals increased and the ‘Panibois’ were complemented by a selection of ‘pots’. These too were visually enticing, packed full of flavour and became another instant hit.
Dave lived in Sussex and wanted to find new premises that allowed less time on the road and more time in the kitchen. Talking one evening to close friends Tim and Hayley Breden, they realised they had the same ambition: to cook the best food, use local producers and ensure quality always came first. Early in 2010 Dave, Tim and Hayley packed up the kitchen in Parsons Green, moved out and put it all back together in Partridge Green, West Sussex. A cutting-edge kitchen was established with plenty of room to accommodate the growing demand for their meals.
- Meet The Team – David, Tim & Hayley
A year on Ginger’s Kitchen has grown; along the way there have been new faces, new customers and a variety of exciting new dishes. The values remain the same and the kitchen continues to make distinctive mouth-watering food for people who want to enjoy meal times whatever their pace of life.
